The Fribourg-style sausage (saucisson fribourgeois) is first dried in a smokehouse, following the same traditional method used for the Jambon de la Borne AOP. Like the Jambon de la Borne AOP, the sausage is an essential part of the traditional Bénichon menu.
This sausage is made from pork meat, bacon, salt, pepper, and dried garlic. When simmered in water at 80°C for 30 minutes, it reveals its full aroma. It pairs wonderfully with country ham or baked in a crust for a more original dish.
Associated producers
Estavayer-le-Lac Region
Fribourg
Boucherie-Charcuterie-Traiteur Bertschy
Boucherie-Charcuterie Fragnière
La Gruyère
Les Paccots
Romont
Schwarzsee-Senseland
